金华佛手盆栽增香栽培技术

Aroma-Enhancing Cultivation Techniques for Potted Jinhua Fingered Citron

摘要: 佛手为多年生芸香科柑橘属植物，果形奇特，株均有香气，在金华地区常作为盆栽售卖，具有极高的观赏价值和经济价值。香气是评价佛手盆栽品质的重要指标之一，近年来为了拉长佛手盆栽的销售时间，部分农户采用遮阴等方式，推迟盆栽佛手转色期，延长佛手挂树时间，导致佛手香气减弱，造成佛手“不香”的现象。本文以团队前期研究结果与文献为基础，从栽培设施、品种选择、种苗繁殖、上盆、水肥管理与增香调控、光照管理、整形修剪、花果管理、病虫害防治等方面总结金华佛手盆栽增香栽培技术，以期为提高金华佛手盆栽的品质提供理论支持。

Abstract: Citrus medica ‘Fingered’, a perennial plant of the Rutaceae family and Citrus genus, is characterized by its unique fruit shape and aromatic properties throughout the plant. In the Jinhua region, it is commonly cultivated and sold as potted plants, possessing significant ornamental and economic value. Aroma is one of the key indicators for evaluating the quality of potted fingered citron. In recent years, to extend the marketing period of potted fingered citron, some growers have adopted practices such as shading to delay fruit color transition and prolong fruit retention on the plant, which has resulted in reduced aroma intensity—a phenomenon often described as “loss of fragrance”. This paper, based on previous research findings from our team and existing literature, summarizes the aroma-enhancing cultivation techniques for potted fingered citron in Jinhua. The technical aspects covered include cultivation facilities, variety selection, seedling propagation, potting, water and fertilizer management in relation to aroma regulation, light management, pruning and training, flower and fruit management, and pest and disease control. The aim is to provide theoretical support for improving the quality of potted fingered citron in Jinhua.